An Argentinian lunch at CAU, Guildford

When an opportunity to meet up with James in Guildford came along, the search was on for a lunch to satisfy a carnivorous man.

Naturally an Argentinian steakhouse ticks that box. So, we head up the glorious cobbled high street trying to resist the designer and boutique shops to the modern looking CAU restaurant.

Inside is meant to reflect the spirit of Palermo, Buenos Aires, with passion, vitality and a sense of fun.

CAU, Guildford
the interior

The open kitchen has a bar table, which looks fun. Not that you’ll be able to watch much cooking with things stacked up so high, but still you have fun mirrors above so at least you’ll be able to see the waiter passing.

CAU, Guildford
open(ish) kitchen

Upstairs are some booths when you want to a more intimate experience.

CAU, Guildford
booths
CAU, Guildford
upstairs

The space was very open, so great for people watching.

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Time to settle in and browse the enormous menu. It’s full of hearty, meaty crowd pleasers such as Twice cooked Pork Belly and Argentinian Beef Ragu, but also some fish dishes such as Pepper Crusted seared Tuna Steak.

CAU, Guildford
the menu

We made our choices and sat back for a ‘cheers’ and a chatter.

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James has ordered a Gin and Tonic, a drink having a resurgence in London.

Charlotte has never tried one before, but was impressed.

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Feeling comfortable and happy our starters arrived. James’s Salt and Pepper Squid was crisp outside, soft inside and very tasty.

CAU, Guildford
Salt and Pepper Squid – small plate.

I chose a fishy dish too. Steamed Mussels in Coconut and Lime. Tasty.

CAU, Guildford
Steamed Mussels with Coconut and Lime – small plate.

CAU, Guildford

CAU, Guildford

Charlotte skipped starters and shared bits of ours – she was looking forward to eating a giant burger.

CAU, Guildford
Classic Burger

James ordered this Speciality cut TIRA DE ANCHO, described as the king of steaks, grilled slowly for maximum tenderness. It was very good!

CAU, Guildford
TIRA DE ANCHO.
A spiral cut of rib-eye, marinated in chimichurri.

Mine was this hunk of a steak. A gorgeous flavour. It’s called the LOMITO, and this cut is considered the finest cut in Argentina, combining the flavour of rump and the tenderness of fillet.

CAU, Guildford
LOMITO.
The fillet of rump combines the flavour of rump and the tenderness of fillet. Served with a blue cheese sauce.

Well trained, the kids hold back until I’ve snapped the sides.

CAU, Guildford

Our sides included, CAUSLAW, (Like coleslaw but better), TENDERSTEM BROCCOLI, with chipotle butter, chilli & herbs. TRUFFLED MAC & CHEESE and TRIPLE COOKED CHUNKY CHIPS.

CAU, Guildford
sides
CAU, Guildford
Truffled Mac & Cheese – side.

Politely putting a little of everything around my steak, knowing I was going back to clean up once everyone has had what they wanted!

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We finished up with sharing a CAU CORNFLAKE ICE CREAM SUNDAE. Layers of cornflakes with cornflake-flavoured ice cream, crumbled chocolate brownie and dulce de leche.

CAU, Guildford
CAU CORNFLAKE ICE CREAM SUNDAE

3 spoons, one dish. What could go wrong?

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CAU
274 High Street,
Guildford
GU1 3JL
01483 459 777

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